There is nothing more that Anna loves than sharing her cooking with her Family and Friends.

Here you can enjoy some of the Recipe's that Anna loves to cook with the seafood that Matt brings fresh to the table from Port Phillip Bay, Westernport Bay and Portland.

Anna Cini and her creative imagination and passion for Cooking fresh fish will take you back to the small Mediterranean Islands.

This is simply amazing one to keep a close eye out for as we add our families signiture dishes to this page, covering very simple dishes with outstanding flavours! Every one loves there Mums Cooking well how about you try my mums she's an Angel!

James Maffescioni is Reel Time Fishing Charter's Original, He has been Fishing with Matt Cini in Port Phillip bay, Westernport Bay, Portland for many years's, James Would alway's Turn up to all his Fishing Charter's with a Smile and a Gift for the Reel Time Team to enjoy for lunch on their Long Days at Sea! James is one of these people who love's to give out of the goodness of his heart, So with Matt and his team enjoying so many Mouthwatering Dishes! Not to mention some of the sweets, We won't go there just yet!

James is no dummy when it come's to fishing his passion for fishing Melbourne and the Variety of species it has to offer such as King Fish, Snapper, Whiting and Squid to name a few, This only excelled his passion in the kitchen he was only to eager to share his idea's with everyone!

Who better than Matt Cini who's Love for food would accompany this and bring some mouth water watering dishes to share and even try me!

I had an idea and that idea was to share James Secrets and Cooking Seafood Tips with you all! From Simple things like Salt and Pepper Calamari to some the high-end dishes he serves Daily in his Kitchen!

Recipe of the Month Whole Baked Snapper October 2016

Recipe of the month is well and truly Port Phillip Bay Snapper Baked Whole.

1/ Scale and gut your snapper

2/ Place foil on a flat solid bench (join it if necessary) allow more than enough to wrap the whole fish

3/ Cut up a few Garlic clothes and mix into about half a cup of butter insert about 3/4 of that amount into the gut cavity save the last 1/4 to later smooth inti the cut made on the top side of the Snapper as seen in the picture above

4/ Cut up 1 or 2 lemons into circle's place them into the gut cavity

5/ Simply drizzle your favourite Olive Oli on the snapper

6/ White wine is a must prefer a sweet one about half cup or less

7/ Salt and Pepper

8/ sprinkle Parsley and perhaps some Garlic Salt

Simply place into either an Oven, BBQ or Webber approximately 20 min per KG.

Take out to Rest for 5 to 10 minutes

Then Enjoy the most amazing meal god has to offer fresh Port Phillip Bay Snapper Baked whole Simple and Amazing.

Squid stuffed with king George Whiting.

Here is the Recipe that everyone has been patiently waiting for....Stuffed Port Phillip Bay Squid!

Port Phillip Bay BBQ Cuttle Fish, Basil & Tomato Salad.

BBQ Cuttlefish, basil & tomato salad.Ingredients:250 grams cuttlefish hood cleaned well2 tablespoons Canola oil2 X ripe Roma tomatoes – de – seeded & chopped small3 large basil leaves picked into small pieces1 to 2 tablespoon white balsamic vinegar ( Provincia in Dromana)1 Tablespoon olive oilSalt & fresh ground black pepperMethod:1). Cut cuttle into squares 4 cm X 4 cm. Pat the cuttle dry & make sure it is at room temperature as this will help it cook quickly & evenly.2). Heat BBQ until medium to high heat. Toss cuttle with Canola oil, place onto BBQ flat plate, making sure to spread it out & spaced in between each piece. This helps to sear it evenly & not stew in its own juices!3). Cook for 40 seconds then turns over quickly. Sear another 30 seconds. (if you have a HUGE cuttle, you may need to cook it a little longer).4). Place cuttle onto a plate, sprinkle with tomato & basil, drizzle with olive oil & vinegar & season with as much or as little salt & pepper to your liking!!

• Serve this with other salads as part of a range of dishes for a BBQ feast!

Port Phillip Bay Calamari Stuffed with Tiger Prawns

Ingredients:4 X 15 cm calamari tubes cleaned well inside & out. 1 X-small peeled & onion diced fine1 teaspoon minced garlic1 tablespoon chopped fresh flat leaf parsleyZest of 1 lemon grated fineSea salt & black pepper2 tablespoon panko bread crumbs60 ml canola oil4 X lemon cheeks as per the photo400 grams Tiger prawn or King prawn tails, peeled & diced4 toothpicksMethod:1). Sauté onion & garlic in 1/3 of the oil on a slow heat for 3 minutes. Place onion mix into a bowl. Pre – heat oven to 200 C for 15 minutes.2). Using the same pan, sauté prawns until almost cooked in 1/3 oil. Remove from pan, drain & cool.3). Add Prawns, onion & garlic, parsley, Panko crumbs, zest in a bowl together & season lightly with salt & pepper. Mix well.4). Stuff tubes with the mix, pushing mix inside gently so as not to break tubes. When tubes are 1 cm from being full, skewer the end shut with a toothpick. Pat tubes dry with paper towel.5). Heat a pan with remaining oil on medium to hot heat & sear tubes until golden (30 seconds). Turn tube & repeat process.6). Place tubes into a hot oven for 4 minutes. This will finish cooking the tubes & heat the stuffing.7). As calamari is high in protein like meat, resting the tubes on top of the stove for 3 – 4 minutes before slicing & serving will help to make it that bit more tender!!Serve sliced with lemon cheeks, salt & pepper!! • This dish is great for a Spring or Summer BBQ. Serve it with any salads you like or as part of a buffet!!

King George Whiting Parcels This Looks Amazing!

King George Whiting parcels serves 4

8 X King George Whiting fillets (35 cm fish) any bigger fish than this & you should cut fillets in half.

16 pieces Italian prosciutto

32 large basil leaves

4 ripe Roma tomatoes sliced

Salt & pepper

1). Lay 2 pieces prosciutto on bench vertically in front of you side by side & slightly overlapping.

2). Place 1 fish fillet across prosciutto closest to you.

3). Place two basil leaves in the middle of fish then 3 slices tomato, season with salt & pepper then lay 2 more basil leaves on.

4). Lay another fish fillet on top making a stack, Then tightly but carefully roll the fish stack in the prosciutto. Trim any small leftover bits of prosciutto off. Repeat until all fish parcels are done.

8 X King George Whiting fillets (35 cm fish) any bigger fish than this & you should cut fillets in half.

16 pieces Italian prosciutto

32 large basil leaves

4 ripe Roma tomatoes sliced

Salt & pepper

1). Lay 2 pieces prosciutto on bench vertically in front of you side by side & slightly overlapping.

2). Place 1 fish fillet across prosciutto closest to you.

3). Place two basil leaves in the middle of fish then 3 slices tomato, season with salt & pepper then lay 2 more basil leaves on.

4). Lay another fish fillet on top making a stack, Then tightly but carefully roll the fish stack in the prosciutto. Trim any small leftover bits of prosciutto off. Repeat until all fish parcels are done.

2). Sauté all veg in ½ olive oil, slowly in one pan, stirring to slowly colour.

Sauté potatoes in another pan in remaining olive oil. On a higher heat to golden fry potatoes & tossing after 5 minutes.

3). Sear the fish in a pan with 30 ml veg oil, colour both sides then into the oven for 10 to 12 mins.

4). While fish is cooking, add potatoes & veg together & season with salt & pepper. Turn off heat.

5). Squeeze lemon juice into a small pot & bring to the boil just….. Turn heat down low, add diced cold butter & swirl the butter around quickly. Turn off heat. This will slowly melt, be joining with the butter to make a slightly thickened butter sauce. Place sauce to the side.

6). Add herbs to potato & toss. Serve in middle of 4 plates evenly distributing, place fish on top & butter poured over the top of fish!! Serve.